Benito Di Mola e Sebastiano Pipicella
Fish
With over thirty years of experience at the counters of his fish shop in Porta Palazzo, Benito Di Mola knows how to select the best fresh fish. It is a tradition of those who have always lived by the sea and know the raw materials well. Sebastiano Pipicella, at his side, carefully selects the ingredients for recipes that are delicate and light on the palate. Fish, of course, has pride of place.
It is always fresh, and is enhanced through the use of the classic ingredients of Mediterranean culinary tradition. In the shop, there are molluscs, crustaceans, oily fish and fish fillets ready for cooking, fish starters, skewered fish, fried seafood platters, tartare, grilled octopus and other fresh fish delights.
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With over thirty years of experience at the counters of his fish shop in Porta Palazzo, Benito Di Mola knows how to select the best fresh fish. It is a tradition of those who have always lived by the sea and know the raw materials well. Sebastiano Pipicella, at his side, carefully selects the ingredients for recipes that are delicate and light on the palate. Fish, of course, has pride of place.
It is always fresh, and is enhanced through the use of the classic ingredients of Mediterranean culinary tradition. In the shop, there are molluscs, crustaceans, oily fish and fish fillets ready for cooking, fish starters, skewered fish, fried seafood platters, tartare, grilled octopus and other fresh fish delights.
the Shop
